Best eaten hot from the oven, this frittata makes a great brunch or lunch dish. Serve it with a simple salad and some bread for easy entertaining.
A thin mandarin glaze takes these melt-in-the-mouth mandarin shortbread biscuits to the next level. We challenge you to stop at just one.
"The spicy eggplant at Sydney's Good Luck Pinbone is one of my favourites. Would you get the recipe?" - Susan Ridge, Bowral, NSW REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
"Lemon chicken is one dish I don't look back at with nostalgia - there's no love lost there," says Kylie Kwong. "This is my interpretation, which steers well clear of the processed sauces from a jar. Instead, I prefer to celebrate this country's native finger limes in what's become my riff on the old-school stalwart."
There's something pleasingly complete about this restorative broth - using both the chicken and the egg makes sense somehow. A big bowl of this on a winter's night will put the world to rights, especially when it's drizzled with the roast chilli vinegar.
Buttery cakes like this have a deliciously soft crumb with loads of flavour. White chocolate cream and lemon curd add a celebratory flourish.
Fish and citrus are a no-brainer, although lemon and lime are the more usual pairings. Here, mandarins in a buttery sauce prove to be more than up to the job.
The Empire Strikes Bax, a coffee-spiked riff on a Negroni, is a drink that's sure to reawaken the Force. Bartender and Star Wars enthusiast Hayden Lambert created the cocktail while working at Matthew Bax's famed Bar Americano in Melbourne, and it stuck. Now the cocktail - as much a digestif as an aperitif - is a staple at Lambert's new Collingwood joint, Above Board. As at Americano, the bar is all about subtlety and has no visible branding. House spirits are poured from reused Hibiki whisky bottles and anything with a label is kept in a drawer. "A lot of people buy with their eyes rather than by what tastes better," says Lambert. "At Above Board it's all about the taste." Above Board, 306 Smith St, Collingwood, Vic, aboveboardbar.com
"Would you please ask Iberia in Adelaide to share the recipe for its caldoso?" - Jill Sawyer, Adelaide, SA There are no real rules for this dish - use a mix of the best available ingredients in season at the time. Begin it a day ahead to soak the legumes. REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.